Saffron and Shrimp Risotto
- 2 tablespoons olive oil
- ¼ cup butter
- 1 garlic clove
- ⅓ cup chopped onion
- 4 to 5 cups fish or chicken stock
- 1 large pinch of saffron
- ½ cup white wine
- 11/2 cup Arborio rice
- 1 ½ pounds uncooked shrimp
- Salt and pepper
- ⅓ cup parmesan cheese
- In a saucepan over medium heat, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.
- In a pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to the pan and saute to soften 3 to 4 minutes. Stir in the rice, then add the wine and cook until evaporated.
- Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, until the stock is almost completely absorbed before adding more. after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick
- When rice is cooked to al dente, after 20 to 25 minutes, stir in the butter and the cheese. Add more stock if needed so the rice is thick.
- Season with salt and pepper.Fold in the shrimp and simmer for 2 minutes. Spoon the risotto into a shallow bowl. Serve immediately.
I just love risotto! I am far from being an expert at cooking it, but I still love to eat it.
It's not always possible, with this economy, to go to a restaurant every time we crave our favorite foods, risotto being one of mine. Such a craving is often the reason I get in the kitchen and start cooking. Last week I decided to make Saffron and Shrimp Risotto to experiment more with cooking basics. It was actually easy and delicious.